Method for reducing ice crystal formation in partially frozen storage fish products

A product, ice crystal technology, applied in food freezing, food electrical processing, preservation of meat/fish by freezing/cooling, etc., can solve the problem of easy formation of a large number of ice crystals, maintain sensory quality and edible value, and overcome high equipment temperature requirements , the effect of low energy consumption

Inactive Publication Date: 2016-06-08
ZHEJIANG UNIV
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  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The technical problem to be solved by the present invention is the problem that a large number of ice crystals are easily formed due to the slight fluctuation of temperature in the micro-freezing pro

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  • Method for reducing ice crystal formation in partially frozen storage fish products

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with embodiment.

[0012] A method for reducing the formation of ice crystals in the micro-frozen storage of fish products, characterized in that the specific steps of the method are:

[0013] (1) Cleaning: select fresh fish and rinse with water;

[0014] (2) Drain water: put the cleaned fish into the basket and let it stand for 2-3 minutes;

[0015] (3) Superimposed electric field micro-cryopreservation: place the drained fish in an electric field composed of two parallel electric plates connected to an electric field generator, and the two parallel electric plates are arranged in a micro-freezing chamber at -2 to -4°C. On both sides, the fish has been stored in an electric field of 220-1200V / m.

[0016] Since the freezing point of fish is about -1.7°C, when the temperature is higher than -2°C, it is difficult for the fish to freeze; when the temperature is lower than -4°C, all the fish freeze, neit...

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Abstract

The invention discloses a method for reducing ice crystal formation in partially frozen storage fish products. The method comprises the specific steps of 1, cleaning, wherein fresh fish are selected and washed with water; 2, water leaching, wherein the cleaned fish are put into a basket, and standing is conducted for 2-3 min; 3, partially frozen storage achieved through a superimposed electrical field, wherein the fish with water leached are put into the electrical field composed of two parallel electrical plates connected with an electric field generator, the two parallel electrical plates are arranged on the two sides of a partially freezing room with the temperature ranging from minus 2 DEG C to minus 4 DEG C, and the fish are stored in the electrical field of 220-1,200 V/m all the time. The method has the advantage of significantly reducing ice crystal formation in partially frozen storage aquatic products, formed ice crystals are small, uniform and small in damage to muscle tissue of fish, the texture and the nutritional value of the fish are better kept, the quality guarantee period is prolonged, and the method is simple, easy to carry out and good in effect.

Description

technical field [0001] The invention belongs to the technical field of food processing and storage, and in particular relates to a method for reducing the formation of ice crystals in slightly frozen storage of fish products. Background technique [0002] Water molecules can move relatively freely in the liquid state, and their movement is restricted when forming ice crystals. The electric field can cause water molecules to vibrate, which can inhibit the crystallization of water molecules, thereby reducing the formation of ice crystals during freezing and improving the quality of aquatic products. Invention patent CN103931757B introduces a method of using a high-voltage electric field to improve the freshness of citrus. The citrus after a certain treatment is placed in a high-voltage electrostatic field composed of two parallel metal plates connected to a high-voltage generator. The stacking height of citrus is 1-3 Layer, treated in the electric field of -200~-240kV / m for 1...

Claims

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Application Information

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IPC IPC(8): A23B4/015A23B4/06
CPCA23B4/015A23B4/06A23V2002/00A23V2300/20A23V2300/12
Inventor 胡亚芹陈士国丁甜李苑王丽平
Owner ZHEJIANG UNIV
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